I disinfect my jars in my dishwasher sanitation cycle before pressure canning. I agree I do not think it is necessary but it makes me feel better/safer I guess. Love all your videos thanks for all the hard work I know that it takes.
That was doable for me to try it out. Thanks for sharing your beet canning recipe and the process of doing it from the start to the end. I love what you have canned in the background.
***** Thanks Mary. I rarely have to buy any vegetables. Beets are easy. I have a bean canning video I will post in the next couple days. They are even easier. Thanks again. Joe
Joe you mentioned you didn't know why you had to use non-iodized salt when canning. I use to can a lot of tomato juice and if you use iodized salt they will turn a dark unappealing color after a few months.Another thing I learned the hard way was to never prepare any veg or fruits that are acidic in an aluminum pot the aluminium will oxidize with the acid and contaminate your product. As usual enjoyed your video to no end. Look forward to more.
Rikkoshaye I had 19 minutes of video footage to get that one 4 second clip my beautiful Daughter Sara. lol lol. Its was excruciating watching the clip and waiting. LOL. Thank you Sara. Dad
Bob Wieters I have ate pickled beets but I have never pickled them myself. I prefer the whole dirt taste of un pickled beets and feel that the pickling takes away from that taste. Thanks Bob. Joe
Kenny Downs I did use the colander but cut those clips out to try to keep a video that was too long already from really being long. Thanks Kenny. The answer to your question is yes. Joe
Looks like you have a system that works for you. and that is OK.. I have an extensive military background and so I do most things by the book.. My Presto canner call for 3 quarts of water and 2 tablespoons of white vinegar prior to canning. So, I measure it out. As far as I can remember, the lowest headspace for either the product or the water is 1".. The book says not to boil the lids so I do not. I do bake my previously washed jars as you do, at 250 degrees but maybe only for about 10 minutes or so.. I use one of those Ball wrenches to try to ensure proper torque on the rings- otherwise, I might end up with my "godzilla" over tightening.. I have never experienced a jar failure either in a pressure canner or hot water bath canner. Your beets do look very nice... I will be doing a load or two shortly.. My wife hates beets which means I get all of them.. LOL.
Why do you pull the rims off? When do you put them back on? Have you ever pickled the beets? Sorry this is all questions, I am very curious. Thank you!
Billie Montgomery Once its canned you take off the rims and they do not go back on, they are no longer needed and actually are not good to keep on. If your jar has a bacteria problem it will usually pop the lid and you will know but if the band was still on you would not. Thank you for the question, I hope that helped. Joe
Iodized salt will turn the water cloudy. Try to use a plastic knife so you don't chip your canning jar. Your lids aren't supposed to be boiled, only placed in steaming hot water. You are doing a good job at canning. No need to sterilize when pressure canning. I am going to have to grow beets next year so I can can some up.
*Couple of things here.... 1st off, every canning book you'll ever read says that your jars should be completely submerged with at least an inch of water covering them*. Bringing the canner up to that kind of heat with the upper jars exposed is dangerous because you are overheating the rubber seals on the jar lids... 2nd thing.. I have the same pressure canner and the orientation of your pressure gauge is exactly 180 degrees backward. The over pressure plug should always face away from the gauge. Not in line with it. If it ever blows (and all of them eventually do) and you happen to be standing in front of the canner looking at the gauge, you're going to get your face scalded off...The plug should always be behind the face of the gauge*
Rebecca Sorek They are looking great and will be harvested more than likely this coming weekend. I did the onions tonight and will post that video tomorrow. Thank you Rebecca. Joe
Did you know orginally beets were grown for the top leaves, it wasnt until alot later they worked out you could eat the fruit which is called the taproot. Fun fact for everybody
Sam Stevens I volunteer for the local food bank, gleaning vegetables, and one afternoon while we were picking broccoli, the conversation turned to how broccoli went that way too. Apparently the old timers (this woman's grandparents and elderly parents) in North Carolina used to grow broccoli for the leaves, like they did collards. For years they gave away the broccoli flower bunches because they didn't know what to do with them (!) and they kept the broccoli leaves to cook.
u seem to can everything bassicly the same right? looks great, but i am curious, how in the world do u prepare the green loafs of carrots-etc...i studied for chef and ive never heard of seen this and it grabbed my attention as soon as u said it in your garden vids, any chance u could show this on a vid? much apreciated, greetz from Belgium sorry for my bad typing :p
warriorglenn Hi I didn't hear him mention carrots leaves but the beet greens you cook just like you would collards or kale or spinach. I hope this helps.
warriorglenn I still have carrot tops that I have canned yes. I still have yet to can my carrots this year so I think for you I will do a carrot leaf canning video. I will only do a couple jars but its a request I have never gotten. Give it a week or two and I will get them canned and post a video. Thank you Glenn. Joe
I live in Miami Florida how many pounds should I get the canner get to. You suggested 11 for your location. I'm at a much lower altitude does that matter?
I live in central TN at about 550 feet so I use what is specified in the canning book but an increase in elevation above 1000' will require an increase in pressure.
M. Everett Munson Thats because the plastic stuff broke off the other side lol. I know I need a new one but if I use it backwards it works just fine. Thanks Marty. Joe
Table salt is used for baking, cooking and normal table use. However, it is not recommended for canning recipes because the calcium silicate may cause clouding or settle to the bottom of jar. Furthermore, the iodide may discolor some foods. Niether of these effects make the food harmful to eat. However, the visual quality of the product is adversely affected. Canning and pickling salts do not contain potassium iodide, dextrose or calcium silicate and thus can be used for cooking, baking, canning, and pickling. Those agent help the salt to not clump and why they are put in table salt.
I have no idea, You can eat potatoes with or without peeling them. No one I know ever eats beets without peeling them so I peel them. I guess you will have to experiment. Thank you. Joe
iodized salt as iodine tends to give canned goods some unnatural, funny shades of color that aren't normal. Also know that if you use fine-grain table salt, the brine might get cloudy because of the anti-caking agents in this type of salt.
The only recommendation that I would make would be to use a plastic or wooded utensil to get the air bubbles out. A metal knife can cause a scratch in the glass that could lead to broken jars.
I reluctantly watched this video, I only watched because I knew the editing would be good! I HATE Beets! I HATE the smell of Beets! My Wife is forbidden to bring beets into the house! The video was good as always, but I still HATE Beets!
![Summer Walker - Heart Of A Woman [Official Lyric Video]](http://i.ytimg.com/vi/SFddctbZzw8/mqdefault.jpg)
Awesome job on Canning Joe !
Thank you Darlene. Joe
I disinfect my jars in my dishwasher sanitation cycle before pressure canning. I agree I do not think it is necessary but it makes me feel better/safer I guess. Love all your videos thanks for all the hard work I know that it takes.
Beautiful garden. Thanks for the info on beets
That was doable for me to try it out. Thanks for sharing your beet canning recipe and the process of doing it from the start to the end. I love what you have canned in the background.
***** Thanks Mary. I rarely have to buy any vegetables. Beets are easy. I have a bean canning video I will post in the next couple days. They are even easier. Thanks again. Joe
I look forward to it.
Good video. Very well edited, loved the close-up on the can going "ping".
Love the Rapala knife! I use mine for everything
I really enjoy your videos...very educational !! Thanks.
Great tutorial. Thanks for sharing!
Nice work, been an interesting and informative lesson... Many Thnx for the info.... Shall be attempting to use this knowledge now
graeme bourne Good luck, its only scary until you do it that first time. Thank you. Joe
Joe you mentioned you didn't know why you had to use non-iodized salt when canning. I use to can a lot of tomato juice and if you use iodized salt they will turn a dark unappealing color after a few months.Another thing I learned the hard way was to never prepare any veg or fruits that are acidic in an aluminum pot the aluminium will oxidize with the acid and contaminate your product. As usual enjoyed your video to no end. Look forward to more.
Boyd Anthony Thank you. I love the comments because I learn new things all the time. Thanks again Boyd. Joe
awesome video
Great video. Was just given a 50 sack of beets. I guess I best get to boiling some water.
Excellent video, thank you.
You even got one of the lids sealing at the end! Awesome :D
Rikkoshaye I had 19 minutes of video footage to get that one 4 second clip my beautiful Daughter Sara. lol lol. Its was excruciating watching the clip and waiting. LOL. Thank you Sara. Dad
JoeandZachSurvival When I saw that I knew you must have had the camera on that one FOREVER!
You are one busy dude! I love beets, and also pickled beets. Do you ever pickle your beets? Thank you for showing this process.
Bob Wieters I have ate pickled beets but I have never pickled them myself. I prefer the whole dirt taste of un pickled beets and feel that the pickling takes away from that taste. Thanks Bob. Joe
Great video. Wouldn't a colander be better for rinsing the beets?
Kenny Downs I did use the colander but cut those clips out to try to keep a video that was too long already from really being long. Thanks Kenny. The answer to your question is yes. Joe
Love your vids Joe. Keep up the great work!! About how big is your garden??
nutradillo roughly 36 by 47. Thank you for the nice comment. Joe
Looks like you have a system that works for you. and that is OK.. I have an extensive military background and so I do most things by the book.. My Presto canner call for 3 quarts of water and 2 tablespoons of white vinegar prior to canning. So, I measure it out. As far as I can remember, the lowest headspace for either the product or the water is 1".. The book says not to boil the lids so I do not. I do bake my previously washed jars as you do, at 250 degrees but maybe only for about 10 minutes or so.. I use one of those Ball wrenches to try to ensure proper torque on the rings- otherwise, I might end up with my "godzilla" over tightening.. I have never experienced a jar failure either in a pressure canner or hot water bath canner. Your beets do look very nice... I will be doing a load or two shortly.. My wife hates beets which means I get all of them.. LOL.
very well done....
I love beets. Pickled, boiled etc. packed with vitamins and minerals.
Gonna try this!
Well done video, thx.🇺🇸. 🇮🇱
Yum, been thinking I better get some done as well.
:)
Why do you pull the rims off? When do you put them back on? Have you ever pickled the beets? Sorry this is all questions, I am very curious. Thank you!
Billie Montgomery Once its canned you take off the rims and they do not go back on, they are no longer needed and actually are not good to keep on. If your jar has a bacteria problem it will usually pop the lid and you will know but if the band was still on you would not. Thank you for the question, I hope that helped. Joe
Iodized salt will turn the water cloudy. Try to use a plastic knife so you don't chip your canning jar. Your lids aren't supposed to be boiled, only placed in steaming hot water. You are doing a good job at canning. No need to sterilize when pressure canning. I am going to have to grow beets next year so I can can some up.
The skin comes off real easy under running cold water. Just work it in your hands under water. I do the same with my tomatoes when canning.
*Couple of things here.... 1st off, every canning book you'll ever read says that your jars should be completely submerged with at least an inch of water covering them*. Bringing the canner up to that kind of heat with the upper jars exposed is dangerous because you are overheating the rubber seals on the jar lids... 2nd thing.. I have the same pressure canner and the orientation of your pressure gauge is exactly 180 degrees backward. The over pressure plug should always face away from the gauge. Not in line with it. If it ever blows (and all of them eventually do) and you happen to be standing in front of the canner looking at the gauge, you're going to get your face scalded off...The plug should always be behind the face of the gauge*
Would love to see your carrot harvest!!
Rebecca Sorek They are looking great and will be harvested more than likely this coming weekend. I did the onions tonight and will post that video tomorrow. Thank you Rebecca. Joe
JoeandZachSurvival thank you!! Can't wait to see.
NICE!
Do you ever pickle your beets?
Did you know orginally beets were grown for the top leaves, it wasnt until alot later they worked out you could eat the fruit which is called the taproot. Fun fact for everybody
Sam Stevens Very awesome fact. Thank you. Joe
JoeandZachSurvival
Your very welcome
Sam Stevens I volunteer for the local food bank, gleaning vegetables, and one afternoon while we were picking broccoli, the conversation turned to how broccoli went that way too. Apparently the old timers (this woman's grandparents and elderly parents) in North Carolina used to grow broccoli for the leaves, like they did collards. For years they gave away the broccoli flower bunches because they didn't know what to do with them (!) and they kept the broccoli leaves to cook.
Sam Stevens Fun fact: a taproot is not a fruit.
You said "you'll always get broken jars". Why?
u seem to can everything bassicly the same right? looks great, but i am curious, how in the world do u prepare the green loafs of carrots-etc...i studied for chef and ive never heard of seen this and it grabbed my attention as soon as u said it in your garden vids, any chance u could show this on a vid? much apreciated, greetz from Belgium
sorry for my bad typing :p
warriorglenn Hi I didn't hear him mention carrots leaves but the beet greens you cook just like you would collards or kale or spinach. I hope this helps.
in his older vids he mentions it a couple of time, loaf of carrots,kole's,brocoli etc
warriorglenn I still have carrot tops that I have canned yes. I still have yet to can my carrots this year so I think for you I will do a carrot leaf canning video. I will only do a couple jars but its a request I have never gotten. Give it a week or two and I will get them canned and post a video. Thank you Glenn. Joe
thats great! thank you i"m looking forwards to it :)
The Bearded Ferret 7wwwwwwwwwww
yup, yumm ymmm
if you put a lid on yer pan while the water comes to a boil, it boils faster and uses less energy :-)
+Saskia G Correct!
A dry towel peels the beets faster after boiled.
Star Able a purple dry towel or it will be purple lol
love pickled beets ------ Digger
I live in Miami Florida how many pounds should I get the canner get to. You suggested 11 for your location. I'm at a much lower altitude does that matter?
+Debora Pettigrew I live in North Florida and you go by above sea level that you are. Here in Florida you would used 10 pounds of pressure
I live in central TN at about 550 feet so I use what is specified in the canning book but an increase in elevation above 1000' will require an increase in pressure.
You were using the jar lifter upside down you know........
M. Everett Munson Thats because the plastic stuff broke off the other side lol. I know I need a new one but if I use it backwards it works just fine. Thanks Marty. Joe
Wait, why can't you use iodized salt?
JustOneAsbesto I think it makes your jars cloudy. But i'm not 100% sure, might be a another reason too!
Table salt is used for baking, cooking and normal table use. However, it is not recommended for canning recipes because the calcium silicate may cause clouding or settle to the bottom of jar. Furthermore, the iodide may discolor some foods. Niether of these effects make the food harmful to eat. However, the visual quality of the product is adversely affected. Canning and pickling salts do not contain potassium iodide, dextrose or calcium silicate and thus can be used for cooking, baking, canning, and pickling. Those agent help the salt to not clump and why they are put in table salt.
Will Wallus Thank you. I love the comments because I learn something new every day.
why peal them if u don"t peal potatoes? is this optional?
I have no idea, You can eat potatoes with or without peeling them. No one I know ever eats beets without peeling them so I peel them. I guess you will have to experiment. Thank you. Joe
When i boil beets with rice or potatoes i never peal the beats so don't know why pealing is needed.
iodized salt as iodine tends to give canned goods some unnatural, funny shades of color that aren't normal. Also know that if you use fine-grain table salt, the brine might get cloudy because of the anti-caking agents in this type of salt.
Iodized salt will make the water in the jars cloudy...that's all.
The only recommendation that I would make would be to use a plastic or wooded utensil to get the air bubbles out. A metal knife can cause a scratch in the glass that could lead to broken jars.
Hi
Lol! Two things I will not eat....eggplant and beets. Xoj
***** You and Melissa must be in the same boat lol, she dislikes both of them also.
I reluctantly watched this video, I only watched because I knew the editing would be good! I HATE Beets! I HATE the smell of Beets! My Wife is forbidden to bring beets into the house! The video was good as always, but I still HATE Beets!
thegoatman62 cdn2.coloringcrew.com/coloring-book/coloring/sad-beetroot_2.png
thegoatman62 everything smells bad once you are used to smelling goats, Mr goatman!
I'd rather take a beatin, then eat a beet...